The effect of dietary inclusion of olive tree leaves and grape marc on the content of conjugated linoleic acid and vaccenic acid in the milk of dairy sheep and goats

Abstract

Olive tree leaves (OTL) and grape marc (GM) are by-products with high linolenic (LNA) and linoleic (LA) acid content, respectively, which can be used as dietary ingredients to increase the cis-9 trans-11 conjugated linoleic acid (CLA) content of milk fat in sheep and goats. An experiment was conducted with 16 Friesian ewes and 16 Alpine goats to study the effect of OTL and GM inclusion in sheep and goat diets on their milk fatty acid profile, with emphasis on cis-9, trans-11 CLA and vaccenic acid (VA). Ewes and the goats were fed the control (C) diets from parturition to the 90 days in milk (DIM) and then both groups were divided into two sub-groups (treatments). The control groups of both species continued to be fed the C diets, whereas the treated groups were gradually switched over a 2-week period (DIM=91-105) from the C diets to that of treatment 1, which contained air-dried OTL. These OTL diets were fed ad libitum for 1 month (DIM=106-135). After that period, the same treated groups, after 2 weeks of gradual adaptation (DIM=136-150), were switched to treatment 2, which contained air-dried GM. The GM diets were fed ad libitum for 1 month (151-180 DIM). Concentrations of polyunsaturated fatty acids (PUFA) and mono-unsaturated fatty acids increased significantly in milk fat of sheep fed OTL v. C. For goats, only the PUFA in milk fat was increased by feeding OTL compared with C. Relative to C, GM increased significantly the concentration of PUFA only in milk fat of sheep. OTL and GM diets increased the cis-9, trans-11 CLA and VA content in milk fat, compared with C, only in sheep. GM caused a sharp increase in 18:0 only in sheep milk fat, while the OTL diet increased significantly the 18:0 in milk fat of goats. GM and OTL diets also had opposite effects on the 18:1/18:0 ratio of sheep milk fat. In conclusion, OTL and GM, when included in sheep diets altered the milk fatty acid profile with a pronounced increase in cis-9, trans-11 CLA and VA contents. The results show that the response of sheep and goats to OTL and GM diets was different, suggesting a species difference that needs further investigation.

Layer performance, fatty acid profile and the quality of eggs from hens supplemented with <i>Moringa oleifera</i> whole seed meal

“…Anti-atherogenic lipids inhibit the aggregation of plaque and diminishing the levels of esterified FA, cholesterol, and phospholipids, thereby preventing the appearance of micro and macro-coronary diseases (Tsiplakou et al, 2008). The increase of MOWSM in the respective treatment groups produced a decrease in the AI value but the decrease was not significant.…”

Feeding strategies to design the fatty acid profile of sheep milk and cheese

“…The inclusion of olive leaves and grape marc increased the concentration of PUFA n3, VA and CLA content in sheep milk fat (Tsiplakou and Zervas, 2008), but the high levels of Cu in olive leaves could restrict the use of this by-product in sheep feeding (Molina-Alcaide and Yáñez-Ruiz, 2008).…”

Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

“…In the absence of seeds, WB such as grape pomace have been shown to be limited in energy and not sufficient to support animal growth or milk production as a sole animal feed (Abarghuei et al, 2010;Baumgärtel et al, 2007;Hadjipanayiotou & Louca, 1976;Spanghero et al, 2009). Grape pomace has been successfully used as a co-product with high energy forages in animal feeds, and has been shown to reduce methane emissions from dairy cattle (Hersom et al, 2010;Molina-Alcaide, Moumen, & Martín-García 2008;Tsiplakou & Zervas, 2008). Fermented WB, such as wine lees, are wastes produced during the decanting or raking of wine and have been shown to be a source of protein and tannins suitable as feed supplements for ruminants (Molina-Alcaide et al, 2008).…”